Summer roast chicken

Making your own pesto is one of the easiest – and useful – things that you can make in the kitchen. Try our basil, mint and pistachio version, then use it in this incredible roast chicken dish to really turn your Sunday lunch up a notch. Wondering what else to pair with home-made pesto? Go for this grilled mackerel, grapefruit and pesto freaked salad.

A wonderful whole roast chicken with crispy skin-on potatoes, asparagus, radishes and herby hollandaise. It’s the stuff of dreamy, laid-back summer Sundays. This chicken and potato traybake is similar in its summery feel, but uses chicken pieces and is made in just one tray, for ease.

dish Greek Roast Chicken with Feta and Oregano recipe from issue 100.

Roasted or grilled chicken is smothered in a delicious herb sauce to create an aromatic lemon herb chicken dish packed with fresh flavors. Check out the simple technique of mingling the chicken juices with a lemony, garlicky, herb-y sauce - so good!

Tender chicken thighs roasted with lemons and herbs and tossed with spring veggies

Wondering what to serve with roast chicken? This handy guide covers it all! Here's 45+ of the BEST sides for roasted chicken.

This Roast Chicken Piccata recipe is so delicious and unbelievably easy to make! Roast Chicken Piccata is a show-stopping dish that's perfect for entertaining or a cozy weeknight dinner. Crispy-skinned whole roasted chicken seasoned to perfection and smothered in lemon-caper (piccata) pan sauce.

Substitute the apricots for another dried fruit, if you fancy – if it’s firm, just make sure you rehydrate it in boiling water first. Prepare the chicken in advance up to the point when it’s ready to go in the oven, then chill until you’re ready to cook (if you do this, take it out of the fridge an hour beforehand)

Learn how to spatchcock a chicken with this sticky and spicy recipe, complete with pickled cabbage and a nutty almond tabbouleh. Looking for something more speedy? Try our quick sticky harissa chicken thighs.

Green Goddess Roast Chicken!!!! This recipe is adapted from Melissa Clark’s recipe for green goddess chicken in the New York Times. It is the first that I’ve made that has guaranteed crispy chicken skin and juicy chicken every single time, with out fail. It marinates in a buttermilk based green goddess dressing that simultaneously tenderizes […]